Bakery Style Blueberry Streusel Muffins

Updated 15th June 2024

These bakery-style Blueberry Muffins are nice and soft and tender and bursting with fresh or frozen blueberries, with large muffin tops. They are moist and tender with a delicious hint of cinnamon vanilla lemon zest and I always love to add a little almond extract as well. Topped with a tasty simple streusel or bejewelled with sparkling sugar - you chose - either way you will love them. You can use a jumbo muffin pan or a regular 12-count muffin pan. Don’t fear the overflow on your muffin tin as these bake - in-fact embrace it! That is the secret to big tops. These are absolutely perfect for breakfast because they are not overly sweet but they make a great snack and packable treat too, perfect with a coffee or tea.

Blueberry baked goods are definitely my favourite from blueberry loafs to lavender infused muffins to pies. I’m always looking for tasty things to bake with them. I have some really delicious Bakery Style Banana Muffins on the blog and I thought It was time to get some blueberry ones on here too! These are not too sweet at all just the way I like a good breakfast muffin to be. Of course if you like yours on the sweeter side you can always increase the amount of sugar in the recipe. The streusel is optional but I love it and it adds just the right amount of sweetness to these.

Bakery-Style Blueberry Muffin Ingredients:

• BLUEBERRIES: Fresh blueberries or frozen. If you use frozen blueberries, don’t thaw them beforehand. They will be way easier to work with straight out of the freezer. If you thaw them beforehand you’ll end up with purplish-pink muffins.
• FLOUR: This blueberry muffin recipe uses all-purpose flour. The batter is thick but fluffy yet sturdy enough to keep the blueberries elevated so they won’t all sink down. You can use any “1-1” gluten-free flour mix or make these gluten free. To help with this I usually toss my blueberries with a little flour prop to adding them to the batter.
• BAKING POWDER & BAKING SODA: They create a good rise. In addition to leavening, the baking soda helps brown the exterior.
• VANILLA EXTRACT: This of course adds its signature flavor to almost all baked goods
• ALMOND EXTRACT: This is optional but I love the flavor it adds to the muffins - just a splash goes a long way.
• LEMON ZEST: I would definitely not call these lemon blueberry muffins because they don’t taste very lemony but the lemon zest really adds flavor and I would definitely not miss out on adding it to the batter. Blueberry baked good can taste pretty bland thus the add ins to help create a really nice flavor base for these muffins.
• CINNAMON: This might sound odd in a fruity muffin but trust me it adds to the flavor of these muffins - it’s subtle but a really nice touch. Cardamon would be nice for a more spiced version as well.
• EGGS: I use large eggs. Just 2 and room temperature
• SOUR CREAM: Helps keep these muffins extra moist. Feel free to use plain yogurt or greek yogurt instead.
• SUGAR: Originally I made these with a blend of brown sugar and granulated sugar and that is great but for simplicity I have written the recipe using granulated sugar only for the batter - and I tend to always make them that way now. 1 cup sugar is all you need for the batter.
• OIL & BUTTER: The combination of both helps keep these muffins moist and adds to the overall texture and flavour. I use unsalted butter and for the oil you can use Vegetable oil, canola oil, or melted coconut oil.
• BUTTERMILK: Buttermilk gives baked goods just the best texture, moisture and helps with the leavening as well as adding to the flavor. If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk
  
  

Steps to Making These Bakery-Style Blueberry Muffins:

There are pretty straight forward to make. No big secret ingredients, tricks, or complicated steps. You only need a few bowls, whisk and spatula and you are good to go. (Full detailed instructions in recipe card below)

1. Mix together the streusel topping ingredients and chill or set aside while you make the batter. (optional)
2. Toss blueberries in a little flour.
3. Whisk the dry ingredients: flour, leaveners, sugar, and salt, and cinnamon
4. Whisk the wet ingredients: butter, oil, eggs, yogurt, milk, lemon zest, vanilla and almond extract if using.
5. Pour the wet ingredients into the dry/flour mixture and mix until just combine. Fold in the blueberries.
6. Spoon muffin batter into muffin pan - I like to use a cookie scoop
7. Sprinkle over the streusel topping if using or sprinkle with coarse sugar
8. Bake
   
   

Frequently Asked Questions for the Blueberry Muffins:

• Can I make this without streusel? Absolutely! Follow the recipe as written minus the streusel. If you have a few extra blueberries lying around, you can dot them over the tops of your muffins before baking.

• What other pan can I use to bake these in? You can make them in mini soufflé pans or even ceramic ramekins. Use parchment paper inside both. The bake time will change based on the size of the container you’re baking them in. Feel free to use a regular size muffin tin - you should be able to get 12-15 muffins and the baking time will change - approx 20 minutes

• How do I know when the cups are full enough? This is up to personal preference. I like to have big muffin tops on mine, so I filled my cups pretty much to the top or just below (this recipe makes enough batter to fill all 6 muffin holders in a jumbo muffin tin) - but I’m not afraid of some overflow or if they connect a bit at the edges (this doesn’t happen if you use a jumbo muffin tin by the way) You can fill the cups less if you don’t want such big tops. Keep in mind you will end up with a few extra muffins if you end up doing that and also keep an eye on the baking time as they may bake up a little faster too.

• How do I tell when my muffins are done baking? I like to always keep my eye on baked goods 5 minutes prior to when the recipe says they are done. I take my muffins out once the edges turn golden brown. To be extra sure they’re baked through, insert a toothpick into the center of one of the muffins. If it comes out with some batter stuck to it, they’ll need more time. If the toothpick comes out clean or mostly clean with a few crumbs, they’re all done! Don’t over bake.
  
  

Tips for making perfect blueberry muffins

• All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
• Don’t thaw berries if frozen and don’t skip tossing your blueberries with flour! This little coating will keep the blueberries from grouping together and it will also prevent them from sinking to the bottom of your muffins.
• Mix the batter just until combined - some streaks of flour and lumps are ok. Over-mixing can result in a dense hard muffin.
• Don’t be afraid to fill the cups almost to the top! They may look like they are overflowing as they bake, but that is how you get a nice and big muffin top.
• If you do not have any buttermilk - make it by combining 1 cup of milk and 1 tablespoon of white vinegar lemon juice. Allow it to sit for 5 minutes and voila you have simple homemade buttermilk
  
  

Blueberry Muffins Storage & Freezing

• STORAGE: Blueberry muffins can be kept at room temperature in a closed container or a sealed zippered bag for up to 2-3 days. I prefer the texture of these muffins the day they are baked though and they are so good I don’t think they will last more than that long.
• FREEZING: To freeze blueberry muffins, allow them two cool completely then wrap them individually in plastic wrap, then place in an airtight container or bag and store in freezer for up to 2 months. Thaw overnight in the fridge or at room temperature.
  
  

More delicious blueberry recipes to try:

• Blueberry Lavender Muffins
• Blueberry Lemon Loaf Cake
• Buttery Blueberry Scones With A Thyme Glaze
• Baked Blueberry French Toast
• Spiced Blueberry Pie